Sunday, June 30, 2013

Rhubarb-Strawberry Streuseltaler

Germany is famous for its "Streuselkuchen". We also love to put streusel, a sweet crumble topping, on fruit pies, cheesecakes and tarts. One item you can find in almost every bakery is the "Streuseltaler". Basically a free form tart from yeast dough topped with a huge amount of streusel, sometimes filled with custard and often with a sugar glaze. It's a great snack to take away.

Often these "Taler", which is another word for coin and resembles their shape, are also topped with fruit. They are my favorite kind. Mostly you will see peaches, but since rhubarb and strawberry are in season, I wanted to try this combo. They turned out great and will be best he day you baked them, when they are nice and crunchy.

Rhubarb-Strawberry Streuseltaler

- makes six -

for the yeast dough:
10 g fresh yeast
50 ml milk
15 g sugar
175 g flour
pinch of salt
1 small egg
15 g butter

for the pastry cream:
1/2 tsp. pure vanilla extract
125 ml milk
2 small egg yolks
20 g sugar
10 g corn starch

for the streusel:
50 g flour
25 g butter
25 g sugar
1-2 tbsp. oatmeal
1 pinch of cinnamon
1/2 tsp. pure vanilla extract

for the topping:
400 g rhubarb
2 tbsp. brown sugar
150 g strawberries
2 tbsp. bread crumbs

making the yeast dough:
Warm the milk to lukewarm. Add the yeast and a pinch of the sugar. Cover with a kitchen towel and let stand for about 15 minutes to activate the yeast.

Put the flour, sugar and salt in the bowl of a mixer and mix together. Then add the egg, yeast mixture and butter. Knead everything together until you have a smooth dough. Cover with a kitchen towel and let the dough rise at a warm place for about one hour, until doubled.

making the pastry cream:
Heat up the milk to a boil. Add the vanilla extract and take off the stove. In another bowl whisk together the egg yolks ans sugar, then add the corn starch. Whisk until foamy. Slowly add the hot milk to the mixture while whisking. Pour everything back in the pot and put on medium heat. Under constant stirring heat up the mixture until it comes to a boil and thickens. Take off the heat and put into a clean bowl. Put the bowl into ice-water and whisk until cooled down. Cover the cream directly with saran wrap and let cool completely.

making the streusel topping:
In a bowl put together the flour, sugar, butter, oatmeal, vanilla extract and cinnamon. Rub everything together with your fingers until you have crumbles. Store in the fridge until using.

making the fruit topping and assembly:
Clean the rhubarb and cut into small pieces. Mix in a bowl together with the brown sugar. Clean the strawberries and cut into slices.

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

Seperate the yeast dough into six equal parts. On a lightly floured surface roll each piece into a round shape. Sprinkle a little of the bread crumbs on each piece. This will prevent the dough of getting soggy.

Spread the pastry cream equally on each piece. Put the rhubarb, without the liquid. on top of the pastry cream. Then add the strawberry slices. At last put the streusel topping on the cakes. Cover everything with a kitchen towel and let rise for another 10 minutes at a warm place.

Then bake the streusel taler for about 25-30 minutes. Let cool on a wire rack before serving.

Enjoy and Guten Appetit!

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